Korean Doenjang Fermented Bean Paste Rice
A savory, umami-rich rice dish infused with doenjang (Korean fermented soybean paste), toasted sesame oil, and a hint of heat from gochugaru. The rice is steamed to fluffy perfection, then folded with a fragrant doenjang mixture and finished with scallions for brightness. This versatile side complements grilled meats, stews, and vegetable dishes.
- Prep
- 10 min
- Cook
- 20 min
- Wait
- 15 min
- Total
- 45 min
- Makes
- 4 servings (about 3 cups cooked rice)
Steps
Before you start
- Use short-grain Korean rice for the best texture and stickiness
- Measure rice and water using the knuckle method if you prefer: fill with rice to your knuckle on your pointer finger, then add water until it reaches the same knuckle
- Have all ingredients measured and chopped before you start cooking
Rinse and cook rice
- Add the rinsed rice to a medium saucepan.
- Pour in the 1¾ cups (420 ml) of water.
- Bring to a boil over medium-high heat, stirring once, about 3 minutes.
- Once boiling, reduce heat to low, cover with a tight-fitting lid, and cook for 15 minutes without lifting the lid.
+ Show details− Hide details
Ready when: Water is completely absorbed, rice is opaque and tender with no hard center
Tip: Do not lift the lid during cooking—steam is essential for even cooking.
Prepare doenjang mixture
- While the rice cooks, combine the doenjang, 1 tablespoon of sesame oil, 1 tablespoon of water, and the gochugaru in a small bowl.
- Stir until smooth and evenly combined.
- The mixture should resemble a thick paste.
+ Show details− Hide details
Ready when: Mixture is smooth and free of lumps
Tip: Warming the doenjang to room temperature beforehand makes it easier to blend smoothly without lumps.
Rest rice and add mixture
- Remove the saucepan from heat and let the rice rest, covered, for 3 minutes.
- This allows residual heat to gently firm the grains.
- Uncover and add the doenjang mixture.
- Using a wooden spoon or rice paddle, gently fold the doenjang mixture into the rice 8–10 times, being careful not to crush the grains.
- Distribute the white and light green parts of the scallions throughout as you fold.
+ Show details− Hide details
Ready when: Doenjang is evenly distributed, rice grains are whole and glossy, scallions are incorporated
Tip: Fold gently to keep grains intact—stirring too aggressively breaks the rice and makes it mushy.
Finish and serve
- Transfer the rice to a serving bowl.
- Drizzle with the remaining ½ tablespoon of sesame oil.
- Top with the reserved dark green scallion tops and the toasted sesame seeds, if using.
- Taste and adjust salt as needed.
- Serve warm.
+ Show details− Hide details
Ready when: Rice is plated, garnished, and ready to serve
Tip: Add the reserved dark green scallion tops just before serving so they stay bright and fresh.
Good to know
Tips
- Toast sesame seeds lightly in a dry skillet over medium heat for 1–2 minutes before sprinkling—this amplifies their nutty flavor and prevents them from floating off the rice.
- For a creamier, more luxurious rice, add 1 tablespoon of unsalted butter when folding in the doenjang mixture.
- This rice is excellent served alongside grilled beef (bulgogi, galbi), kimchi stews, or steamed vegetables.
- If you prefer a milder flavor, reduce the doenjang to 1½ tablespoons and increase the water for the paste to 1½ tablespoons.
Make ahead
Store cooled rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave (1–2 minutes, covered) or in a small saucepan over low heat with a splash of water, stirring to warm through evenly. Do not refreeze if cooked with fresh scallions.
Storage & reheating
Room temperature: 1 hour maximum. Refrigerator: up to 3 days in an airtight container. Freezer: not recommended for best texture and flavor (rice becomes mushy upon thawing).
Substitutions
- doenjang (Korean fermented soybean paste) → miso paste (white or red). Use the same weight, though miso is slightly saltier—reduce added salt to taste. The flavor will be milder and less deeply umami.
- gochugaru (Korean red chili flakes) → cayenne pepper or red pepper flakes. Use half the amount (¼ teaspoon) as these are hotter and more peppery than gochugaru. Skip if you prefer no heat.
- short-grain Korean rice (sushi rice or arborio as backup) → medium-grain sushi rice or arborio rice. Texture will be slightly less sticky but still tender and flavorful. Cook time may vary by 1–2 minutes.
- toasted sesame oil → neutral oil such as vegetable or canola oil. The dish will lose its signature nutty aroma and sesame flavor, so this is only suitable if you have an allergy.
